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Create a Stir in Minutes.
Make this fabulous meal
in less than 20 minutes!
GINGER CHICKEN STIR-FRY
COOK 11b. of chicken breast (cut into strips)
in Yi cup MIRACLE WHIP Salad Dressing in
large skiliet on medium-high heat until
chicken is no longer pink.
ADD 1 package (16 oz.) frozen mixed
vegetables or 3 cups fresh mixed vegetables.
STIR in 2 tbs. soy sauce, / 1 2 tsp. garlic
powder, and 'A tsp. ground ginger. Continue
cooking until vegetables are hot and
chicken is done. Serve over rice. Serves 4-6.
Get Cookone tstth Mn ,Ic In Whip
Miracle
1 4/
O Parve
© 1995 Kraft Foods, Inc.
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Garden Treats
For Summer Dishes
PHYLLIS STEINBERG
SPECIAL TO THE JEWISH NEWS
Fifteen years ago, Renee Shep-
herd planted her first vegetable
garden behind her home in San-
ta Cruz, Calif.
The garden flourished. So did
Ms. Shepherd's interest in cook-
ing, which focused on the idea that
the pleasure of having fresh vine-
ripe ingredients finds its reward
in well-prepared dishes bursting
with flavor.
Her passion developed into a
successful national seed catalog-
business and a two-volume cook-
book, Recipes From A Kitchen
Garden, Ten Speed Press, 1994.
Ms. Shepherd harvests a
tremendous variety of herbs in her
garden and the subtleties of each
are drawn out in a chapter from
the book on fresh herb recipes.
Also, interesting is an entire sec-
tion of favorful edible flowers and
herb blossom recipes.
Flavorable combinations of
fresh produce and herbs make de-
licious salads for summer. Below
are some interesting recipes for
summer cooking.
LEMON-AND PARSLEY-
STUFFED BAKED
ARTICHOKES
4 medium artichokes
4 tablespoons lemon juice
3 cups chopped parsley
1 tablespoon chopped fresh sage
2 cloves garlic, minced
zest of 1 lemon, grated
1/2 teaspoon salt
1/4 teaspoon freshly ground
pepper
3 tablespoons olive oil
1 onion, thinly sliced
Preheat oven to 350 degrees.
Discard the stems and rough out-
er leaves of the artichokes and
trim tops. Parboil in a large pot of
lightly salted water for 15 min-
utes. Drain upside down; cool.
Spread the artichoke leaves
apart gently. Using a small spoon,
scrape out the fuzzy inedible
(choke) part of the artichokes.
Sprinkle inside with 2 table-
spoons of lemon juice. Combine
parsley, sage, garlic, lemon zest,
salt and pepper. Spoon this mix-
ture into the center and between
leaves of each artichoke.
Mix together olive oil and re-
maining 2 tablespoons lemon juice
and set aside. Arrange the onion
slices in the bottom of a deep bak-
ing dish just large enough to hold
the artichokes snugly.
Arrange artichokes right side
up, side by side in dish on top of
onions. Drizzle with the olive oil
and lemon juice mixture. Add boil-
ing water to the bottom of the pan
to a depth of 1 inch. Cove/tightly
with foil. Bake artichokes for 1 to
1 and 1/4 hours, basting occa-
sionally with pan juices. Serve hot
or at room temperature. Serves 4.
GARDEN TREATS page 126